Jangguk-juk garnished with mushroom slices
| |
| Type | Juk |
|---|---|
| Place of origin | Korea |
| Main ingredients | Beef, rice |
| Ingredients generally used | Soup soy sauce, scallions, garlic, sesame oil, ground black pepper |
Food energy | 45 kcal (188 kJ)[1] |
| Korean name | |
| Hangul | 장국죽 |
|---|---|
| Hanja | 醬국粥 |
| Revised Romanization | jangguk-juk |
| McCune–Reischauer | changkuk-chuk |
| IPA | [tɕaŋ.k͈uk̚.t͈ɕuk̚] |
Jangguk-juk (Korean: 장국죽) is a juk, or Korean porridge, made by boiling riceinmalgeun-jangguk (맑은장국), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame oil.[2][3] The porridge is referred to as uyuk-juk (우육죽; 牛肉粥; "beef porridge") in Jeungbo sallim gyeongje, a 1766 book.[4]
To make jangguk, ground beef is seasoned with chopped scallions, minced garlic, soup soy sauce, sesame oil, and ground black pepper, then stir-fried in sesame oil.[5] Water is added to the stir-fried beef and any foam or excess oil is skimmed.[5] When the broth is fully flavored, soaked rice is added and boiled until the porridge reaches the desired consistency.[5]
Lean meat such as beef round is preferred, and the porridge should be mildly seasoned.[5] It is good for recovering patients and the elderly.[5]
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